Today is Secret Recipe Club reveal day! I was assigned Searching for Spice, written by Corina - a mother of two (I love the nicknames she gives her kids: Little Miss Spice and Master Spice). She loves international cuisine, making food from India, Mexico, North Africa, Thailand, and China. She prefers to stick to recipes that aren't terribly time consuming - like this Italian Chicken and Lemon dish, this Lamb Meatball dish, and this Chicken Pie. But sometimes, she will go for a more complicated recipe, too - like this Chicken Biryani and this Cassoulet with Confit Duck.
I ended up choosing this Korean Bulgogi recipe, because I just recently discovered Korean BBQ, and it is awesome! Bulgogi is definitely my favorite thing to order, so I loved that Corina had a recipe I could try. She served it with rice and lettuce to make wraps, I decided (inspired by my Spam dish) to make it a rice bowl, topped with a fried egg. It turned out great!
This year for Valentine's Day we decided to stay in, and we both agreed that I should make Beef Wellington - a very special occasion dish of filet mignon and mushrooms wrapped in puff pastry. You can find many recipes out there for this dish, but mine has some secret weapons to keep the puff pastry from getting soggy, the beef from getting overcooked (look at how nice and pink it is, even after 20 minutes in the oven), and to add extra flavor. It is not difficult, but it is time consuming with many steps - which is why it is a special occasion dish (plus it's soooooooo rich). So read on!
First up, sear the filet. (I made 4 servings because it would use a whole package of puff pasty - I have never had good luck with refreezing it.) You want to get a nice sear on all sides, including around the edges, but don't cook the steak all the way. Remove the filets to a plate and allow to cool a bit, then cover and transfer to the refrigerator to chill for at least 30 minutes. This step is what will keep the beef from overcooking in the oven.
Jessie is a wife and mother of 3, she started her blog as an encouragement to write regularly. She also hoped to support women who feel imperfect, writing that she is an awful housekeeper and lazy. I love that, because I am also those things and I don't even have the excuse of being busy with kids. She is really down to earth and I like that about her writing.
I felt like there weren't a ton of recipes for me to choose from, but the ones that I liked, I REALLY liked. My top picks were Oxtail Stew, Sweet Potato and Sausage Hash, Honey Parmesan Pork, and Boozy Chocolate Butterscotch Cookies.
I've been really digging the slow cooker lately, so I decided to go with the Honey Parmesan Pork.
Start by browning a boneless pork roast on all sides (I made a half recipe, so this roast is only 2 lbs).
I actually made this Vegetarian Shepherd's Pie back in March for Pi Day with Melissa from Smells Like Brownies. We made it with Irish Stout beer so that it would also be appropriate for St Patrick's Day. But I was in the middle of moving, and so never actually posted about it. The weather right now is making me crave warm comfort food, and I thought that this dish would be appreciated. So here I am!
One of the tricks to this recipe is to use grated tofu, which is accomplished by freezing the tofu, then thawing slightly so that it will be the right firmness. So make sure to freeze your tofu at least a day ahead of when you want to cook.
Next, saute an onion, and add toasted walnuts and the shredded tofu. Add soy sauce and lemon juice, and cook until the liquid is gone.
Oh my gosh, you guys, I am in kale heaven. Now I already like kale - raw in salads, in a Tuscan white bean soup, baked into crispy chips. But this, THIS, is the single most delicious way to eat kale ever.
Cooked down with garlic and shallots in butter, then finished with sherry, cream, and miso - swoon.
But we don't even stop there, oh no, we add buttery mushrooms with soy on top - oh my gaaaaaaaaaaawd.
I served it as a side with teriyaki salmon, which I'm not even going to talk about because the kale totally stole the show. If you like kale, go make this right now and rejoice. If you don't like kale, go make this right now and become a believer. And then invite me over, so that I can eat some too.
Kanikama is the imitation crab meat you find in cheap sushi rolls. It is made from white fish (pollock usually) that is formed and colored to look like crab. Sounds gross, but is actually pretty tasty - and way cheaper than real crab. Kanikama salad is a pretty typical way to prepare imitation crab outside of sushi rolls. It usually involves kanikama, shredded vegetables, and mango in a light mayonnaise based dressing and is sometimes topped with tobiko.
My version is kanikama and mango over lettuce, served with avocado (I meant to get tobiko, too, but I forgot!) This is really light and refreshing, and a little bit sweet - perfect for summer. It's important to realize that Japanese mayo is different from American - it is lighter, thinner, and made with rice wine vinegar. For my dressing, I bought Yum Yum sauce thinking it would be good as is (it's a mayonnaise based sauce that they use at Hibachi grill restaurants). But when I tried it out, it was a bit too sweet and bland. So I added a splash each of rice wine vinegar, soy sauce, mirin, and toasted sesame oil (easy on that last one, it is very strong).
I don't really have a recipe - it's more of a play with seasonings til you like it kind of thing. You could add in julienned carrots, cucumber, even summer squash. You could dice the avocado and fold it in with the mango (which I did on subsequent days). You could toss the lettuce in the dressing as well, instead of setting the dressed kanikama on top. There are lots of ways that you can make this your own. Leave a comment telling me how you like your kanikama salad!
This is a super quick and easy weeknight meal that works any time of year. Orange zest and juice tie the kebabs and pasta together and the sweet and tangy sauce for the chicken is delicious. Couscous cooks ridiculously fast, but you could use quinoa instead if you have more time to cook. You could also add whatever vegetables you like to it to change it up.